Angel Food Cupcakes
⭐ Makes: 12–16 cupcakes
⏱ Total Time: ~45 min (including bake & cool time)
Ingredients
¾ cup cake flour (not all-purpose, for that featherlight texture)
¾ cup granulated sugar, divided
6 large egg whites, room temperature
1 tbsp warm water
1 tsp vanilla extract
½ tsp cream of tartar
¼ tsp salt
🍓 Optional Toppings
Fresh berries
Light whipped cream
Powdered sugar dusting
Simple glaze (powdered sugar + milk + vanilla)
Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Line cupcake pan with paper liners or leave unlined and use a light greasing on the sides (angel food prefers to cling to rise).
2. Sift the Dry Ingredients
Sift cake flour and ½ cup of the sugar together. Repeat sifting 2–3 times to keep it light.
3. Whip the Egg Whites
In a large, clean bowl, beat egg whites, warm water, cream of tartar, salt, and vanilla on medium-high speed.
When foamy, gradually add remaining ¼ cup sugar, beating to stiff, glossy peaks (like shaving cream).
4. Fold in Dry Ingredients
Gently fold the sifted flour-sugar mixture into the whipped egg whites in batches, using a rubber spatula. Do not overmix!
5. Fill & Bake
Spoon batter into cupcake cups, filling them nearly to the top (they don't rise a ton).
Bake for 16–18 minutes, or until the tops are lightly golden and spring back to the touch.
6. Cool
Let cupcakes cool in the pan upside down (rest pan on its side or balance across something) to avoid collapsing. Once cooled, loosen with a knife if needed.
✨ Serving Ideas
Top with fresh whipped cream and strawberries for a shortcake twist
Drizzle with lemon glaze for a zesty vibe
Or keep it simple with powdered sugar and a side of tea 💕